Ravioli & Zucchini Soup
Filled pasta added to a delicately flavored soup turns it into a filling meal.
- 1 (28-oz) can crushed tomatoes with basil
- 1 (32-oz) container vegetable broth
- 1 tsp Italian seasoning
- 1 tsp bottled minced garlic
- ½ tsp salt
- ½ tsp pepper
- 2 medium zucchini, quartered and cut into ½-inch dice
- 2 (9-oz) packages refrigerated cheese-filled ravioli
- Parmesan cheese, optional
In a large saucepan over medium-high heat, combine the tomatoes, broth, Italian seasoning, garlic, salt and pepper, stirring well to mix. Bring to a boil.
Add the zucchini, stirring well to mix. Continue to cook for 5 minutes.
Add the ravioli, reduce heat to medium, and cook until the ravioli are tender and float to the surface, about 10 minutes. Top individual servings with Parmesan cheese, if desired.
Submit!
